Chocolate Ricotta Muffins

06Mar

I have been experimenting with a few different blueberry muffin recipes for a while now, and it seems that those that use ricotta cheese gives the best results. Using that as a basis, I changed the flavor of the muffins from blueberries to chocolate. The results are just as satisfying!

A recipe adapted from joyofbaking.com with modification*.

Wet Ingredients:

1 cup ricotta cheese

2 large eggs

1 1/3 cup *soymilk

1 tablespoon vanilla extract

4 tablespoons unsalted butter, melted and cooled

Direction: In a medium sized bowl, whisk the ricotta cheese and then add theeggs, one at a time, beating well after each addition. Add the milk, vanilla extract, and cooled and melted butter, mixing well. Set aside.